Step 1

Cut off the tomatoes' tops and carefully scoop out the flesh with a spoon. Keep the lids.

Step 2

Blend the scooped out flesh of the tomatoes until smooth. Set aside.

Step 3

Heat oil in pan.

Step 4

Sauté onions for 3 minutes.

Step 5

Add garlic and sauté for another 2 minutes.

Step 6

Add riced cauliflower and tomato juice. Stir until combined.

Step 7

Add dill, mint, parsley, pine nuts, raisins and salt.

Step 8

Stir until well combined.

Step 9

Simmer for 5 minutes. Adjust seasoning if necessary.

Step 10

Add nutritional yeast and stir.

Step 11

Scoop into tomatoes and put tops back on.

Step 12

Place tomatoes in baking try.

Step 13

Bake at 200°C/390°F for 45 minutes.